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Pandan Chiffon Cake (Recipe and Pics by Connie)
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dewynne
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Joined: 23 Dec 2005
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PostPosted: Thu Sep 07, 2006 9:41 am    Post subject: Reply with quote

Thanks Alyssa & Connie.
Will do that the next time.
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Minimour
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Joined: 14 Oct 2006
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PostPosted: Fri Oct 20, 2006 7:45 am    Post subject: Reply with quote

Baked this yesterday and turn out to have great spongy and light texture. However, the pandan taste was not strong enough, perhaps its becoz I used frozen pandan leaves. Will prob add in some pandan essence next time!

My friends all liked it though, thanks!
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papercook
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PostPosted: Fri Oct 20, 2006 9:12 am    Post subject: Reply with quote

Don't use pandan esscence. artificial tasting.

Try for pandan paste.
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connie
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PostPosted: Tue Nov 07, 2006 10:10 pm    Post subject: Reply with quote

Hi Minimour

I am also not in favour of pandan essence. I find it very artificial as well. Perhaps you could use more frozen pandan leaves next time.

Rgds, Connie
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Jace_
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PostPosted: Fri Aug 03, 2007 10:30 pm    Post subject: Reply with quote

Hi, I have tried this recipe and it yielded really good pandan cake. However, I find that it tends to turn sourish on the second day. Is that the norm? And there will be damp parts.

I'm not sure wat it is due to. The weather? It has been raining much reently. Is it because of the humidity?
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Reirei
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Joined: 27 Jul 2007
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PostPosted: Mon Aug 13, 2007 2:59 pm    Post subject: Reply with quote

my mini adventure with my 1st chiffon cake... bought the cake tins which are about 4" wide because my oven is rather small... not quite the texture I expected.. I think it was because of the egg white.. but the taste was great.. will try out again to get the texture right.. Very Happy

oh.. and I replaced the corn oil with olive oil...

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ocearth
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Joined: 30 Jul 2007
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PostPosted: Wed Aug 15, 2007 7:27 pm    Post subject: Re: Pandan Chiffon Cake (Recipe and Pics by Connie) Reply with quote

Hi all... pretty new to this forum...

will anyone happen to know if i halve this recipe, will the chiffon still rise??

I have only a 17cm by 4.5cm (height) round pan...i been using 3eggs and chiffon doesnt seem to be as spongy, it is quite dense. i suspect it hasnt risen enough?? As the side is much more spongy then the middle ...

Can anyone share some tips please??

Jay

]
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khooyujie
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PostPosted: Thu Aug 16, 2007 11:22 am    Post subject: Reply with quote

Would like to ask if using plain all-purpose flour instead of cake flour make the chiffon cake fail? Thanks!
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Alannia
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Joined: 08 Jul 2005
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PostPosted: Thu Aug 16, 2007 1:58 pm    Post subject: Reply with quote

khooyujie wrote:
Would like to ask if using plain all-purpose flour instead of cake flour make the chiffon cake fail? Thanks!


Not sure whether it will fail but it will certainly be denser than using cake flour. All-purpose flour has higher protein than cake flour so more gluten will be formed.
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mool
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PostPosted: Fri Aug 17, 2007 9:54 am    Post subject: Pandan Chiffon Cake Reply with quote

Hi All,

Sorry to interrupt .... I baked this cake yesterday using all purposes flour. The cake turned out well. Very Happy

Regards.
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ocearth
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Joined: 30 Jul 2007
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PostPosted: Fri Aug 17, 2007 11:03 am    Post subject: Re: Pandan Chiffon Cake Reply with quote

Good for you! Mine using AP flour, didn't really turn out as others shown in the pics here... hehe but it's still edible...guess need more practice yummy


mool wrote:
Hi All,

Sorry to interrupt .... I baked this cake yesterday using all purposes flour. The cake turned out well. Very Happy

Regards.
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khooyujie
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PostPosted: Fri Aug 17, 2007 12:47 pm    Post subject: Re: Pandan Chiffon Cake Reply with quote

mool wrote:
Hi All,

Sorry to interrupt .... I baked this cake yesterday using all purposes flour. The cake turned out well. Very Happy

Regards.


That's good to know! But guess I'll try with cake flour first hehe... esp when I'm first timer for chiffon cake...
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bakery_muimui89
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PostPosted: Sat Aug 18, 2007 9:32 pm    Post subject: Reply with quote

hi, i made pandan chiffon cake numerous times, and couldnt figure out why it always sinks so much =SSSS

the cake texture is just like intended, but compressed after sinking so much in the middle... i tried baking it for longer, but it only thickens the the exterior layer...

im suspicious if it's to do with my baking tin... i realise everyone's using those shaped with a whole in the middle... is it absolutely necessary to use that???
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Gina
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Joined: 20 Jul 2004
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PostPosted: Sun Aug 19, 2007 9:48 am    Post subject: Reply with quote

just sharing here..I learnt Chiffon cake baking from Chef Kim See who teaches at Mayer Marketing for customers who buys KitchenAid mixer and their range of Ariston ovens.

She says to bake a good chiffon cake, you need to beat the egg whites properly and to be gentle in the mixing of egg whites and the rest of the batter. Never over stir, or beat to mix the 2.

also, the temperature in the oven must be just right. much care is needed to understand how chiffon cakes work.

Once its baked, remove and over turn the cake tin and leave it to cool completely before removing the cake from the tin. She advise that when you want to bake Chiffon cake, you MUST have one thing. And that is :

PATIENCE to wait.

The whole process from preparation to baking to waiting may take 2 hours.
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bernice
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PostPosted: Wed Oct 10, 2007 1:10 pm    Post subject: Reply with quote

hi all,

i got an qns, how do make the pandan juice. as i dun have a blender at home.
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Alannia
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Joined: 08 Jul 2005
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PostPosted: Wed Oct 10, 2007 1:32 pm    Post subject: Reply with quote

Pound the pandan leaves until pulp & squeeze juice out.
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fatmum
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PostPosted: Sat Feb 23, 2008 9:44 pm    Post subject: Reply with quote

Thanks connie for the recipe. I also used the mini chiffon moulds plus mini donut tray. The latter is very dry which could be the result of over baking because of the small size



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theresa1980
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PostPosted: Mon May 05, 2008 3:08 pm    Post subject: Reply with quote

thanks Connie's recipe, i will try it today~~
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jyyf
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Joined: 23 Jul 2009
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PostPosted: Fri Jul 24, 2009 12:40 pm    Post subject: Reply with quote

Hi Connie,

sorry, from the last post till now was quite some time already.. i wanted to bake pandan chiffon cake and found this.. in your recipe, you put 4 Large Eggs (whites & yolks). Do u mean I must really get those large eggs or I can replace it with ordinary egg, if so, how many is equivalent to your 4 large eggs?

sorry if i sounded very silly.. first time trying to bake this, so better to be well prepared..

thanks!!
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cherimoya
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PostPosted: Wed Dec 09, 2009 11:43 am    Post subject: Reply with quote

wow. i want to try this recipe without coconut milk. does it taste good? how much water to add to get the juice? and how much pandan leaves will be enough?
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Alannia
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PostPosted: Wed Dec 09, 2009 2:29 pm    Post subject: Reply with quote

Hi Cherimoya,

If you want very strong pandan flavour, then you just put a little water & blend with more pandan leaves until you get 115ml.

It all depends on how strong you want the pandan smell.
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singapore gal
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PostPosted: Wed Dec 09, 2009 2:59 pm    Post subject: Reply with quote

Hi Cherimoya,

I just made this cake over the weekend and I used about 15 frozen pandan leaves and added about 100ml of water. However, my blender was not so effective in blending so added like another 40-50ml of water. Then added about 1 tsp of pandan paste to compensate for the lack of pandan flavour.

I have made this cake with and without coconut milk and I personally prefer to have coconut milk in it. But I think not having fresh pandan leaves, the coconut milk brings out the pandan flaour more.

Maybe you can try both and see which one you prefer.
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mei
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PostPosted: Wed Oct 27, 2010 5:19 pm    Post subject: Reply with quote

baked this cake this aftn n it turned out very nice...thanks Connie for the recipe ^^
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